Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Combine
Bone-in, Skin-on Chicken Thighs (3 lb)
, chopped
Onions (2)
, chopped
Carrots (2)
, chopped
Celery (3 stalks)
, chopped
Tomato (1)
,
Mushrooms (2 1/4 cups)
,
Fresh Thyme (4 sprigs)
,
Bay Leaf (1)
,
Fresh Parsley (1 bunch)
,
Salt (1 dash)
, whole
Peppercorns (1 tsp)
, and
Water (8 cups)
.
Step 2
Cover and cook on low for 8-9 hours or on high for 4-5 hours in a 6-quart slow cooker, until the broth is deeply flavored.
Step 3
Let the broth settle for 5 minutes and remove as much fat as possible from the surface using a large spoon. Remove the solids.
Step 4
Strain the broth through a fine-mesh strainer into a large container. Refrigerate or freeze it for later.
Rate & Review
{{id}}